Peel lotus root with a vegetable peeler and cut into 1/8-in. slices. Soak in a large bowl of water with lemon juice 20 minutes, then drain and pat dry.
Mix salt and five-spice powder together in a small bowl.
Pour enough oil into a medium pot to come 2 in. up sides.
Heat oil until it registers 325 on a deep-fry thermometer.
Fry chips in small batches until golden, then put on a plate and sprinkle each batch with a little five-spice mixture while chips are still hot.
